Carrot Cake Pancakes topped with vegan peach sour cream topping

Dear friends, this made my day. What a nice surprise, God has been so good to me with so many wonderful surprises, from family and friends. Thankyou God....

this is a nice comment/complement, about my recipe from another group I shared it with (smiling) '' Like · Reply · 57 mins

Claudia Intama

Claudia Intama ... I tried carrot cake pancakes (thanks, Debra!), I LOVED them!!! I was telling the SO that they might be my favorite pancakes ever--the raisins add a sweetness that is amazing, and the chai spice came out wonderfully. I'm impressed!''

Carrot Cake Pancakes topped with vegan peach sour cream topping

By Debra J. Eichler-Elliott on Friday, March 25, 2016 at 8:38am

Carrot Cake Pancakes topped with vegan peach/apricot sour cream topping instead of pancake syrup

1 cup grated carrots

you can sneak in other fave veggies lol, like pumpkin, acorn squash

1⁄4 cup fresh lemon juice soaked plumped organic

golden raisins an chopped walnut and pumpkin seed

1 cup

vanilla cashew milk

1⁄4 cup

ground apple

2

veganeggs

1/8 teaspoon each

Chai Spice or Cinnamon, nutmeg, allspice,

a dash of ground cloves and powdered rosemary...you don't taste the rosemary but it makes the over all flavor better, ok ? :)

Plus, tumeric, kal yeast flakes, ground chia seeds and flax seeds, stevia or yacon syrup

1 cup

1:1 Gluten-free Baking Flour (I used Bob's Red Mill, or sub white whole wheat flour... or use wheat free if needed)

1⁄2 teaspoon

Baking Powder

1 tablespoon

Coconut Oil

In a large pan, [I prefer cast iron, on low heat]....over medium-low heat, melt the coconut oil. Then, pour the batter into small 3 to 4 inch circles. When pancakes start bubbling a bit and the bottom is slightly browned, flip them over. Continue cooking for a minute or two on the other side. ....top with vegan peach sour cream - sour cream with grated peach

don't use non stick pans, they emit toxic gas, bad for you, deadly for pets

lower carb, diabetic friendly vegan bean soup

lower carb, diabetic friendly vegan bean soup

By Debra Elliott on Saturday, March 26, 2016 at 9:39am

Right now, as  I write this, it's a cool day, like early Spring, or early Autumn, depending on which hemisphere you're in....
A warm bowl of bean soup can be true comfort food.
Many bean soups are high carb, high meat, and high in unhealthy fats, using very salty bacon, ham, and other pork products.
As vegan's we think, yuck, gross, ugh.....about the meat content.
As diabetics, unless we bolused too high, we'd like to bring the carbs down a bit.
A few way that I bring the carb content down is by cutting out some of the beans, and adding, nuts, seeds, and high fiber veggies to the soup  pot...

A nice can of organic  white beans, or navy beans, is not too hard to find, here in the States.
I hope you can find it, where you are.
I like to start my soup making adventure with a cast iron deep dish saute pan.
I abhor non stick pans because they emit a toxic gas that makes people, cats, and dogs,  sick, and kills birds.
I start with evoo on a low heat, with minced shallot.
When the shallot becomes translucent, I add majoram, garlic cloves, basil leaf, parsley, a dash of lemon juice.
I now add vegan soy free breakfast sausage, sausage crumbles, fresh cracked pepper, and finely minced green bean.
When the vegan grain meat is browned, I transfer the ingredients to a stock pot that is enamel coated cast iron,
I slowly bring it to a low heat.
I rinse out the saute an with a very drinkable dry whit wine, and add it to the stock pot with 3 quarts pure water.
I add minced cauliflower, minced fennel bulb, and a large vidalia onion, minced, and simmer until veggies are tender.
Now time to add the cooked white beans and warm them through.
Where's the nuts and seeds you ask ?
It's the final ingredients.

I add one cup ground pumpkin seed...with a pinch of nutmeg
I use a clean coffee bean grinder to grind a tablespoon of chia seeds, mix it with a teaspoon of bells seasoning,

add and stir for ten minutes... then serve

Carrot Cake Pancakes-....topped with vegan peach sour cream

Carrot Cake Pancakes

By Debra J. Eichler-Elliott on Friday, March 25, 2016 at 8:38am

1 cup  grated carrots

you can sneak in other fave veggies lol, like pumpkin, acorn squash

1⁄4 cup soaked plumped organic 

golden raisins an chopped walnut and pumpkin seed

1 cup

vanilla cashew milk 

1⁄4 cup

ground apple

2  

veganeggs

1/8  teaspoon each

Cinnamon, nutmeg, allspice, tumeric, kal yeast flakes, ground chia seeds and flax seeds, stevia or yacon syrup

a dash of ground cloves and powdered rosemary

1 cup

1:1 Gluten-free Baking Flour (I used Bob's Red Mill, or sub white whole wheat flour, but you can use wheat free if needed)

1⁄2 teaspoon

Baking Powder

1 tablespoon

Coconut Oil

In a large pan, [I prefer cast iron, on low heat] over medium-low heat, melt the coconut oil. Then, pour the batter into small 3 to 4 inch circles. When pancakes start bubbling a bit and the bottom is slightly browned, flip them over. Continue cooking for a minute or two on the other side.

....top with vegan peach sour cream - sour cream with grated peach

kosher vegan stuffed clams casino (c)

Debra Elliott Debra Elliott to How to start eating vegan,meatless, low glycemic, & kidney friendly
March 25, 2014 at 1:09pm ·
Dvora's kosher vegan stuffed clams casino (c)

use ceramic half shells
2 cups panko bread crumbs
1 tablespoon each:
vegan bacon bits
grated organic carrot
finely minced vidalia
dried organic parsley
galaxy vegan grated vegan soy free veggie topping parmesan flavor
galaxy vegan soy free veggie shreds mozzarella flavor
kal nutritional yeast flakes
spectrum organic canola oil

1 teaspoon all natural smoke flavoring
mix thoroughly in a food processor

fill the ceramic half shells
bake at 350 degrees in preheated oven, 30 minutes

for example :
BIA Cordon Bleu White Porcelain 6.75 inch Shell shaped Dish
by BIA Cordon Bleu
amazon $3.99

diabetic friendly, vegan, pumpkin wraps

diabetic friendly, vegan, pumpkin wraps

By Debra Elliott on Sunday, December 27, 2015 at 7:24am

these wraps feature, pumpkin leaves, pumpkin pate, walnut pate, and red pepper cranberry relish, but there's another wrap recipe below, in comments, for you, too

red pepper cranberry relish recipe

one cup each, MINCED:
raw red bell pepper, raw cranberry, raw red radish

a dash of GI 1, yacon syrup, and red pepper flakes
................................................................................................

walnut pate recipe

one cup minced walnut
half cup, ground chia seed
one cup minced pumpkin seed
teaspoon seaweed
dash, tumeric
teaspoon bells seasoning
dash barely miso
tablespoon sunflower seed butter
mix well
...............................................................................
pumpkin pate recipe

one cup each, minced :
raw pumpkin
raw sweet potato
raw carrot

dash. of cinnamon, ginger, nutmeg, allspice, paprika, onion, pure stevia, lemon,
..........
make a row of each, in leaf... roll up, cut, like wide sushi
.... copyright debra elliott...d.e.e.

deb's recipe for diabetic friendly, no sugars added, vegan Golden Cream of mushroom-blender soup

deb's recipe for diabetic friendly, no sugars added, vegan Golden Cream of mushroom-blender soup

By Debra Elliott on Monday, December 28, 2015 at 8:37am

deb's recipe for diabetic friendly, no sugars added, vegan Golden Cream of mushroom-blender soup

>< ingredients:
1 cup pine nuts.....
half cup sunflower seeds....
one teaspoon finely minced raw fennel bulb...
one tablespoon finely minced celery....
optional but really improves the flavor: one steamed, mashed roasting chestnut...
one pound of button shrooms....
dash of organic spice powders: parsely, sage, thyme, onion, basil. tumeric.....
4 cups cashews.....
tablespoon ground chia.....
ONLY one teaspoon , OF YOUR CHOICE OF, coconut aminos, or braggs aminos, or organic soy sauce , shoyu, tamari, OR barley miso... instead of salt......

Optional ingredient is KAL NUTRITIONAL YEAST FLAKES, one teaspoon...other brands taste different and won't work, better to go without...

enough pure water to make thick soup.....
.......
DIRECTIONS:


blend All but half of the mushrooms, in vitamix...
Then add the rest of the mushrooms but leave them a bit choppy, chopped up, for texture...



[a vitamix is pricey but, you can get a cheaper refurbished one right from the company, online, or make 6 payments on qvc]
.......
Now , either slowly warm it, or serve it raw, room temp, or chilled...

(c) d.e.e. my recipe, but I borrowed a pic from google that looks just like it ...





cream-of-mushroom-soup

diabetic friendly-Autumn Rainbow Coleslaw- dee (c)

diabetic friendly-Autumn Rainbow Coleslaw- dee (c)

By Debra Elliott on Sunday, December 27, 2015 at 5:43am

Autumn Rainbow Coleslaw

Autumn Rainbow Coleslaw

There are certain 'classic' dishes which wrongly get a bad wrap. Firstly, is the humble baked potato which if garnished well can be healthy, delicious, and take on a variety of flavours; Secondly, the 'loaf' which can be made with an assortment of different nuts,beans, and veggies, and doesn't have to be a mushy lump of meat; And thirdly, is the crisp, refreshing, and exciting (yes exciting) coleslaw.

Often people think of coleslaw as a mayo laden, bland, often store-bought salad, which usually ends up the last thing to be eaten.While I must admit the 'traditional' coleslaw is rather uninspiring, I feel that it is a salad truly worth loving. For me, coleslaw can and should be exciting! It is the perfect vehicle for seasonal veggies (think adding bok choy, sorrel, endive, radicchio, fennel, apple, jicama, or kohlrabi) as well as different flavours (Thai style with soy and ginger, Tex-Mex with chipotle, Mediterranean with olive oil and fresh herbs, and Indian with cumin and raisins). And it doesn't stop here - coleslaw also goes with everything. It makes the perfect accompaniment to so many dishes - on a burger, in a wrap, in a burrito, in a sandwich, in a bowl topped with some roasted veg/ beans/ or other protein, pan fried or sauteed, or as a garnish for another dish. Finally, its great just on its own.

For this version I skipped the traditional mayo-base and opted for a dressing which is tasty, nutritious, and vegan. Further, I included more veggie, because I love veggies, than the traditional cabbage. Although I do lovecabbage, it doesn't have a ton of flavour on its own, and besides, there are some may fabulous greens out right now ready for eating!

Autumn Rainbow Coleslaw

Recipe: (serves 8-10)

2 Cups savoy cabbage (shaved a thin as possible) 
2 Cups purple cabbage (shaved a thin as possible) 
2 Cups mixed kale and chard (shaved a thin as possible) 
2 Cups shredded carrots
2 Green onions (julienned)
1 Shallot (shaved) 
Hemp hearts for garnish
Tahini Lemon Dressing (below)


Procedure: Combine all the ingredients in a large bowl. Dress with the Tahini Lemon Dressing and garnish the top with hemp hearts if desired.The salad can be eaten right away, but its best to let sit for 30 minutes or so, to let the flavours combine.

Tahini Lemon Dressing

If you aren't partial to tahini, try using sunflower seed butter, pumpkin seed butter, or even almond butter.

1/3 Cup lemon juice
1/4 Cup olive oil
4 Tbsp Raw tahini (or sunflower seed butter)
1 Tbsp yucon syrup, or now pure organic stevia (or sweetner of choice) 
2 Cloves garlic (grated)
Zest of 1 lemon
1/8 tsp of Sea salt
Pinch or two smoked paprika

Procedure: Combine all ingredients in a food processor and puree until combined. Use all the dressing to dress the salad.